Reducing individual meat consumption: An integrated phase model approach

Weibel, Christian; Ohnmacht, Timo; Schaffner, Dorothea; Kossmann, Katharina

doi:10.1016/j.foodqual.2018.11.011

Cited by 45 publications

(28 citation statements)

References 72 publications

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“…According to the IPSOS report conducted in 28 countries, vegan and vegetarian diets have become more popular in the last years and are followed by 8% of these populations. In Europe, recent studies show significant differences between countries; for example, 10% of adults follow a meatless diet in the UK compared to 1.4% in Switzerland [ 51 , 52 ]. In 2019, an integrated and dynamic four-phase model of the conversion process to a more plant-based diet and reducing meat consumption was described by a Swiss research team [ 52 ].…”

Section: Discussionmentioning

confidence: 99%

“…In Europe, recent studies show significant differences between countries; for example, 10% of adults follow a meatless diet in the UK compared to 1.4% in Switzerland [ 51 , 52 ]. In 2019, an integrated and dynamic four-phase model of the conversion process to a more plant-based diet and reducing meat consumption was described by a Swiss research team [ 52 ]. The first phase was expressed as ‘I never considered reduction meat consumption’, the second ‘I’ve considered reducing my meat consumption, but I haven’t yet put this plan into practice’.…”

Section: Discussionmentioning

confidence: 99%

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Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities

et al. 2020

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Despite the evidence-based health benefits of pulses and their significant role in sustainable diets, consumption remains at a very low level in highly developed countries. In an attempt to fill in the knowledge gaps on factors influencing this phenomenon, a study aimed at identifying attitudes, incentives and barriers to pulse consumption was carried out in a sample of 1027 Polish urban employees aged 25–40 years. The sample (quota type) was representative in terms of age and gender. Exploratory classifications using Kohonen neural networks were performed to define profiles of participants for each analysed issue. Pearson’s chi-square analysis was used to check whether the profiles depended on socio-demographic characteristics of the respondents. The results suggest that very low pulse consumption is a result of lack of habits, discomfort after eating and long preparation time. Pulses were recognized as a good source of protein (72% of the sample), especially among women (81%). Only 43% of the sample saw pulses as a substitute for meat. The majority of consumers pictured pulses as a tasty and healthy food, although they were not sure if this is true for small children. Women recognised pulses as a more environmentally friendly food but this knowledge would not impact their intake. Profiles of respondents with positive attitudes towards increased pulse consumption were identified, constituting 39% of the sample. These consumers could eat more if they were encouraged to do so. This shows that programmes aimed at fostering greater pulse consumption are crucial to activate a change towards more sustainable diets. At the same time, simple and clear guidelines should be developed to overcome the unjustified stereotypes about pulses. These would support consumers to make healthier and more sustainable choices and help professionals carry out effective promotion and education activities.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities

et al. 2020

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“…For example, there is ample empirical evidence showing a correlation between education and environmentally friendly food choices. This includes the purchasing of organic food products (Blend and van Ravenswaay 1999, Lockie et al 2004, Ngobo 2011, the willingness to pay higher prices for eco-labeled seafood (Brécard et al 2009, Xu et al 2012, the consumption of seasonal fruits and vegetables (Tobler et al 2011), and a reduced consumption of meat (de Boer et al 2014, De Backer and Hudders 2015, Graça et al 2015, Weibel et al 2019.…”

Section: Previous Literature and Conceptual Frameworkmentioning

confidence: 99%

Greening through schooling: understanding the link between education and pro-environmental behavior in the Philippines

Hoffmann

Muttarak

2020

Environ. Res. Lett.

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In recent years, changing lifestyle, consumption and mobility patterns have contributed to a global rise in greenhouse gases responsible for the warming of the planet. Despite its increasing relevance, there is a lack of understanding of factors influencing the environmental behavior of people from emerging economies. In this study, we focus on the role of formal education for pro-environmental behavior in the Philippines and study three potentially underlying mechanisms explaining the education effects: differential knowledge about climate change, risk perceptions, and awareness. Whilst there is some evidence showing that education is associated with pro-environmental behavior, little is known about the actual mechanisms through which it influences decision-making. Using propensity score methods, we find that an additional year of schooling significantly increases the probability of pro-environmental actions, e.g. planting trees, recycling, and proper waste management, by 3.3%. Further decomposing the education effects, it is found that education influences behavior mainly by increasing awareness about the anthropogenic causes of climate change, which may consequently affect the perception of selfefficacy in reducing human impacts on the environment. Knowledge and perceptions about climate risks also explain the education effect on pro-environmental behavior, but to a lesser extent.

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“…Although many correlational studies have examined predictors of meat consumption (e.g., Weibel, Ohnmacht, Schaffner, & Kossmann, 2019), few experimental studies have been conducted. These experiments provide mixed evidence on the effectiveness of information strategies.…”

Section: Meat Reduction Experimentsmentioning

confidence: 99%

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Lacroix

Gifford

2019

Appetite

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Climate change mitigation requires changes in greenhouse gas emitting behaviours. This dissertation aims to provide insights into the influences of behaviour change for two high-impact pro-environmental behaviours: climate policy support and consumption of animal products. It does so by using quasi-and randomized experiments and by monitoring changes in behaviour over time. Study 1 examined changes in climate policy support and climate change risk perception over the course of a naturally occurring event: seasonal forest fires. It employed growth curve modeling techniques in a structural equation modeling framework to analyze longitudinal relations between these two constructs over time, and to examine growth in climate change risk perception while controlling for the effect of exposure to forest fires and other extreme weather. Indirect exposure to forest fires (e.g., media) had a modest effect on climate change risk perception. Climate change risk perception for individuals with above-mean perceptions of scientific agreement tended to increase faster than for those with below-mean perceptions. Individuals whose climate change risk perception grew at a faster-than-average rate tended to also grow at a faster-than-average rate for climate policy support. Study 2 provided insight into the psychological influences on consumption of animal products and on willingness to reduce. Following a comprehensive literature review, known influences were examined using Latent Profile Analysis to identify groups of individuals with similar perceptions of facilitators of meat consumption and obstacles to reducing it. Three groups were identified: stronghindrance meat eaters, moderate-hindrance meat eaters, and reducers. Validation variables confirmed the practicality of the three profiles: groups differed in their current consumption of animal products and in their willingness to reduce. Using these findings, three group-matched interventions were designed in Study 3. Intervention design was informed by four behaviour-iv change frameworks. Participants were randomly assigned to one of four conditions: control condition, implementation-intention condition, information-and-healthy-recipe condition, and information-and-substitution condition. Then, they completed up to 28 days of food diaries.Multilevel model analyses were employed to examine changes in the consumption of animal products over time. Participants reduced their consumption by 20 grams of CO2 per day on average. Individuals that were randomly assigned to an intervention condition that matched their meat-eater profile reduced their consumption of animal products by 40 grams CO2 per day on average. Taken together, these studies highlight the importance of considering individual differences (i.e., tailoring) when designing pro-environmental behaviour interventions. v

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Reducing individual meat consumption: An integrated phase model approach

Cited by 45 publications

References 72 publications

Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities

Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities

Greening through schooling: understanding the link between education and pro-environmental behavior in the Philippines

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

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